Broiling Point

The broiler is an under-appreciated workhorse that can quickly and easily bump up the flavour of your favourite dishes

- Matthew Kadey

WHAT IF WE TOLD YOU there was a cooking appliance that could replicate the same great flavour created by an outdoor grill but that: 1) didn't require you to leave the cosy confines of your kitchen; 2) posed no risk of runaway flare-ups; and 3) could get muscle-making meals on the table in a flash? We're talking about your oven broiler, that near-abandoned drawer with its lonely corrugated pan. It's time to start cranking it up more often. Think of broiling as essentially upside-down grilling, in which a blast of intense heat penetrates food from above and, in turn, deliciously caramelises, chars, crisps, and sears everything from meats to veggies to even fruits in a matter of minutes.

Scallop Tacos with Blistered Pineapple Salsa

SERVES 4

INGREDIENTS

700g bay scallops (not the larger sea scallops)

Salt

Olive oil

4 1cm-thick pineapple rings

480g cherry tomatoes, halved

1 avocado, cubed

1 scallion, thinly sliced

1 jalapeño pepper, seeded and minced

½ cup corriander

Juice of 1/2 lime

8 corn tortillas, warmed

DIRECTIONS

1) Place scallops in a bowl, sprinkle with salt, and add just enough cold water to barely cover them. Refrigerate for at least 10 minutes (no more than 30 minutes). Strain scallops, rinse well, pat dry with a towel then toss with oil.

2) Preheat broiler with rack 10cm from heat. Place pineapple and tomatoes on a baking sheet and broil until pineapple is charred in a few spots, about 5 minutes. Remove pineapple and tomatoes from sheet as well as any juices. Place scallops on sheet and broil for 5 minutes, shaking sheet halfway through to prevent sticking.

3) Chop pineapple into small chunks and toss with tomatoes, avocado, scallion, jalapeño, cilantro, lime juice, and salt to taste.